Asian Shrimp, Veggie ‘n Cashew Stir-Fry
Got the mid-week dinner “frazzles” again? With just the simplest of ingredients, you can whip up this super-easy, colorful and yummy Asian stir-fry in probably less time than it would take you to have Chinese take-out delivered! And this dish is a whole lot healthier too without the addition of excess salt and sugar you find in many restaurant meals. Another great "MPM Dinner in a Flash!"
Recipe Inspired by: Chicken and Cashew Nuts Stir-fry from Manila Spoon
Recipe Inspired by: Chicken and Cashew Nuts Stir-fry from Manila Spoon
Ingredients
- 1 1/4 pounds large raw shrimp peeled and deveined
- 2 tablespoons peanut oil divided (olive oil is okay too)
- 4 garlic cloves crushed
- 2 red bell peppers seeded, cut into strips (can also use orange or yellow)
- 8 asparagus spears tough ends snapped off, sliced diagonally into 1-inch pieces
- 2 carrots peeled, sliced diagonally into 1-inch pieces
- 2 tablespoons unseasoned brown rice vinegar
- 3 tablespoons hoisin sauce
- 1/2 cup shelled edamame
- 1 cup cashews toasted if desired
Garnishes
- Sesame oil
- Tamari I like gluten-free-low sodium tamari
- Toasted sesame seeds
- 2 green onions sliced (optional)
- Hot cooked jasmine or brown rice
Instructions
- In a large deep frying pan or wok, heat 1 tablespoon oil over medium-high setting. Stir-fry garlic for 1 minute or until it just starts to brown. (do not let it burn) Add shrimp; continue stir-frying for about 2 minutes per side or until just cooked through. Remove to a bowl; cover with a towel to keep warm.
- Add remaining tablespoon of oil to the pan or wok; heat over medium-high setting. Stir-fry peppers, asparagus and carrots for 2 to 3 minutes, or until just crisp-tender. Return shrimp to the pan or wok. Add vinegar, hoisin sauce, edamame and cashews; stir-fry for an additional minute or just until heated through. Drizzle with sesame oil and tamari; sprinkle with sesame seeds and green onions. (if using)
Notes
Make Ahead and Storage Tips: this dish is best prepared just prior to serving. However, to save time, consider preparing the vegetables the night before or earlier in the day. Store leftovers in the refrigerator, covered for up to 1 day. Heat over medium-low setting, stirring occasionally, for about 5 minutes or until hot. May be frozen for up to 3 months.
This dish is extremely versatile! So don’t be shy about “switching it up” with scallops, beef, chicken…or even a combination! Or “Go Vegetarian” by replacing the shrimp with cubed firm tofu.
Also delicious served over Asian noodles such as udon or soba. Or try sprouted brown rice which adds a sweet and crunchy texture. (found in specialty and natural food markets such as Whole Foods)
Other Asian-inspired dishes to try are: Chicken "Satay" with Tamari-Peanut Dipping Sauce and Quickie Asian Veggie Stir-Fry.